A new test: Can we make white whiskey at 95%?

I find my rye bread whiskey to be so overwhelming in taste, when pot distilled, I want to test out a different approach. Next batch I will distill in pure mode, using the Fores & Heads removal program. I expect the heads and tails to be so well compacted, it will give a lot of taste transfer into hearts. I will use 75 liters of rye bread beer that's all but done. Expected ABV of 8.5%. This will be my distillation scheme for the first run:

1. Enter 40 liters of 8.5% rye bread beer into the boiler;
2. Run the pot still program without carbon filtering;
3. Choose the Fores removal program only;
4. Dial in Fores at 78.5 C, set stabilization time at one minute, and put the end temperature at 98.5 C.

I expect to collect around 5 liters at 60% in around 2 1/2 to 3 hours. Now for the second run, I will:

1. Put the remaining 35 liters of beer in the boiler;
2. Add the 5 liters of 60% low wines;
3. Choose the pure distillation mode without carbon filtering, as well as the Fores & Heads removal program;
4. Set Fores collection at 78.5C, set stabilization at 15 minutes, and end temperature at 97 C;
5. To give the iStill some extra leeway, and to c0llect with less re-distillations during hearts, I want to choose the 0.5 degrees thrashold instead of the 0.3 standard.

I expect to collect 50 mls of fores, 250 mls of heads, and - after that - quite some fine tasting hearts. But will it taste like a whiskey? Or will the flavour profile be more like a vodka? Let's find out!

www.iStill.eu

75 liters of rye bread beer ...